Lemon Risotto with Tempeh

Name: Lemon Risotto with Tempeh
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 2 Tbsps butter; 118 milliliters dry white wine; 946 milliliters fat-free, less-sodium chicken broth; 118 milliliters chopped fresh flat-leaf parsley; 59 milliliters thinly sliced green onions; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 1 Tbsp olive oil; 57 grams 1/2 cup grated Parmigiano-Reggiano cheese; 79 milliliters finely chopped shallots; 113 grams soy tempeh, cut into 1/4-inch cubes

Lemon Risotto with Tempeh might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 399 calories, 15g of protein, and 15g of fat. If you have lemon juice, butter, olive oil, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Heat a medium nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add tempeh; saut 4 minutes or until golden brown.

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Tempeh

Remove from pan; cool slightly.

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Frying Pan

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Broth

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Sauce Pan

Heat butter and oil in a large saucepan over medium-high heat until butter melts.

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Butter

Cooking Oil

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Sauce Pan

Add shallots; saut 2 minutes or until tender.

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Shallot

Add rice; cook 1 minute, stirring constantly.

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Rice

Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in rind.

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Beef

Wine

Add broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in parsley and juice.

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Parsley